File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

TitleThe effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile
Authors
Issue Date2011
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2011, v. 94 n. 6, p. 2741-2751 How to Cite?
AbstractThe effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment. © 2011 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/179235
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:17Z-
dc.date.available2012-12-19T09:53:17Z-
dc.date.issued2011en_US
dc.identifier.citationJournal Of Dairy Science, 2011, v. 94 n. 6, p. 2741-2751en_US
dc.identifier.issn0022-0302en_US
dc.identifier.urihttp://hdl.handle.net/10722/179235-
dc.description.abstractThe effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment. © 2011 American Dairy Science Association.en_US
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.subject.meshAnimalsen_US
dc.subject.meshCheese - Analysis - Microbiologyen_US
dc.subject.meshColony Count, Microbialen_US
dc.subject.meshFood Handling - Methodsen_US
dc.subject.meshPotassium Chlorideen_US
dc.subject.meshSodium Chlorideen_US
dc.subject.meshSodium Chloride, Dietaryen_US
dc.titleThe effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profileen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.3168/jds.2010-3976en_US
dc.identifier.pmid21605743-
dc.identifier.scopuseid_2-s2.0-79956264496en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79956264496&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume94en_US
dc.identifier.issue6en_US
dc.identifier.spage2741en_US
dc.identifier.epage2751en_US
dc.identifier.isiWOS:000290777800008-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridAyyash, MM=16202006000en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats